Make a batch of these egg cups on the weekend to have on hand for quick breakfasts throughout the week. Easily reheat them in a small, covered skillet on the stove with a few tablespoons of water.
Ingredients
10 large
eggs
whisked
⅓ cups
heavy cream
¾ teaspoons
Herbamare
1 small
summer squash
diced
1 cups
cherry tomatoes
quartered
¼ cups
snipped
fresh chives
½ cups
fresh basil
thinly sliced
½ cups
grated
raw cheddar cheese